DEGRADASI VITAMIN C DALAM JUS BUAH DENGAN PENAMBAHAN SUKROSA DAN LAMA WAKTU KONSUMSI

Authors

  • Vika Ayu Devianti Akademi Farmasi Surabaya
  • Ratih Kusuma Wardhani Akademi Farmasi Surabaya

DOI:

https://doi.org/10.55732/jrt.v4i1.820

Keywords:

Vitamin C, Ascorbic Acid, Sucrose, Holding Time

Abstract

The degradation of Vitamin C in orange and tomato juice with sucrose addition and were storaged for 0, 30, and 60 minutes at room temperature were investigated. The level of vitamin C in juice was ensured by spectrophotometric method. The result indicated that vitamin C in sample with sucrose addition, decreased by about 0,41% (orange juice); 0,47% (tomato juice) after 30 minutes of storage; and 0,82% (orange juice); 1,19% (tomato juice) after 60 minutes of storage; while vitamin C in sample without sucrose addition, decreased by about 1,2% (orange juice); 2,12% (tomato juice) for 30 minutes of storage; and 2,45% (orange juice); 2,89% (tomato juice) for 60 minutes of storage. In conclusion, sugar addition and storage time could affect the degradation of vitamin C.

Author Biographies

  • Vika Ayu Devianti, Akademi Farmasi Surabaya

    Program Studi Diploma III Farmasi

  • Ratih Kusuma Wardhani, Akademi Farmasi Surabaya

    Program Studi Diploma III Farmasi

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Published

2018-06-30

How to Cite

DEGRADASI VITAMIN C DALAM JUS BUAH DENGAN PENAMBAHAN SUKROSA DAN LAMA WAKTU KONSUMSI . (2018). Journal of Research and Technology, 4(1), 41-46. https://doi.org/10.55732/jrt.v4i1.820